Antoine's Bread Pudding Recipe: Bourbon-Infused Crème Brûlée Twist

This Antoine's bread pudding recipe transforms a classic dessert into something extraordinary with a bourbon-infused crème brûlée twist. 🔥 The secret? A rich custard base infused with bourbon, layered with buttery brioche cubes, and finished with a caramelized sugar crust that crackles with every bite.

I first made this after a particularly busy week when I craved something decadent but still felt like comfort food—this recipe delivers both in spades. The magic happens in the custard, where bourbon adds depth and warmth, while vanilla and cinnamon create a cozy spice profile.

The brioche soaks up the custard perfectly, giving each bite a tender yet slightly chewy texture. And that crème brûlée topping? It’s the showstopper—crispy, caramelized sugar that adds a luxurious finish you’d expect from a high-end restaurant.

What you’ll end up with is a dessert that’s creamy, boozy, and impossible to resist. The aroma alone will have everyone gathering around the table, and the first bite is pure indulgence.

It’s the kind of dessert that feels special enough for a dinner party but simple enough to make on a weeknight. Serve it warm with a scoop of vanilla ice cream or a drizzle of caramel sauce for extra decadence. Here’s how to make it—your taste buds will thank you.

Ingredients for antoine's bread pudding

Brioche cubes, boozy custard, and caramelized sugar—this is comfort food at its finest.

The brioche makes all the difference here. Day-old loaves from the bakery section are perfect—they're softer and soak up custard like a dream. I grab mine from Panera or Whole Foods if I'm not baking my own. For the bourbon, Maker's Mark or Buffalo Trace add that rich, caramel-like depth that makes this taste restaurant-worthy. The vanilla? Madagascar bourbon vanilla if you want to splurge, but regular extract works too. And that turbinado sugar? Trader Joe's sells it in bulk—no need to hunt for fancy brands.

No bourbon? Dark rum or even brandy will work in a pinch, but you'll lose that specific caramel note. Running low on brioche? Challah or brioche-style French bread are great swaps. For the custard, if you're using vanilla bean, scrape every last bit of seeds—those little black specks are pure flavor gold. The turbinado sugar can be swapped for regular granulated if you're in a bind, but it won't caramelize as beautifully. And if your custard looks curdled? Strain it through a fine-mesh sieve before pouring over the bread.

This dessert is best made a day ahead—the flavors meld overnight like magic. Store leftovers in the fridge for up to 3 days, though I rarely have it last that long. For the crème brûlée topping, caramelize the sugar right before serving so it stays crisp. I like to make a double batch of custard—one for the bread pudding and one for individual crème brûlée cups if I'm feeling fancy. The brioche cubes? Toast them lightly before adding to the custard for extra crunch if you prefer.

Step-by-step instructions for bourbon-infused crème brûlée bread pudding

Here's how to transform simple ingredients into a decadent dessert with crispy caramelized sugar and velvety custard.

Cut the 1.5 lb brioche loaf into 1-inch cubes using a sharp serrated knife. I like to work in batches so the cubes stay consistent. Arrange them in a single layer on a baking sheet and toast in a 350°F oven for 10 minutes until lightly golden. This step removes any moisture and creates a better texture for the custard.

While the brioche toasts, melt the 1 cup unsalted butter in a small saucepan over low heat until completely liquid but not browned. Let it cool slightly—it should be warm to the touch but not hot. This butter will infuse the custard with rich flavor while keeping it tender.

In a large mixing bowl, whisk together the 6 whole large eggs (room temperature), 2 cups heavy cream, 1 cup whole milk, 1 cup granulated sugar, 0.5 cup bourbon, 2 tsp pure vanilla extract, 1 tsp ground cinnamon, and 0.5 tsp salt until fully combined. I use a whisk for about 2 minutes to ensure the sugar dissolves completely and the mixture is smooth.

Temper the eggs by slowly pouring in the melted butter while whisking continuously. This prevents scrambling and creates a silky custard. The mixture should be pale yellow and slightly thicker than heavy cream—if it looks too thin, let it sit for 5 minutes to thicken naturally.

Preheat your oven to 325°F. Transfer the toasted brioche cubes to a 9x13-inch baking dish (or similar size) and pour the custard mixture evenly over them. Use a spatula to press down gently—this helps the custard penetrate the bread without making it soggy.

Bake uncovered for 45-50 minutes until the center is just set (a knife inserted should come out with moist crumbs, not liquid). The top should be golden brown but not burnt. If the edges brown too quickly, tent loosely with foil after 30 minutes to prevent over-browning.

While the pudding bakes, sprinkle 0.5 cup turbinado sugar evenly over the top. For an even layer, I use a fine-mesh sieve and tap it gently over the dish. The sugar should form a thin, even coating—this is key for that perfect crackly crust.

Once the pudding is done, let it cool completely to room temperature. This allows the sugar to fully adhere. For the brûlée effect, use a kitchen torch to caramelize the sugar until it turns deep amber and crackles like glass. If you don't have a torch, broil for 1-2 minutes on high, watching closely to avoid burning.

Slice the pudding into 6 generous portions (about 1-inch thick per serving). The custard should be creamy, the brioche tender but not mushy, and the bourbon flavor should be warm and inviting. Serve immediately with a scoop of vanilla ice cream to balance the richness.

Here's the thing—this dessert tastes even better the next day when the flavors meld completely. Store leftovers in the fridge for up to 3 days, but I promise you won't have any leftovers! The caramelized sugar stays crispy if you reheat briefly in the microwave (just 10-15 seconds).

Pro cooking tips for this dish

Brioche Prep Secrets

Always use day-old brioche—it's less moist and absorbs custard perfectly. For even cubes, dip your knife in hot water between cuts to prevent sticking.

I like toasting them first at 350°F for 10 minutes—this removes excess moisture and adds a subtle crunch that makes the final texture amazing. 🍞

Custard Consistency

The key to a silky custard is tempering the eggs properly. Slowly whisk in the melted butter while mixing to prevent curdling. Your mixture should be pale yellow and slightly thicker than heavy cream.

If it looks too thin, let it rest for 5 minutes—this helps thicken it naturally before baking. I've ruined custards by rushing this step, so take your time!

Baking Time Mastery

Bake at 325°F for 45-50 minutes—the center should be just set when a knife comes out with moist crumbs. If your edges brown too quickly, tent with foil after 30 minutes.

The custard should be creamy but not liquid. Overbaking makes it dry, so pull it out when it's still slightly underdone—it'll firm up as it cools.

Crème Brûlée Topping

For that perfect crackly crust, use turbinado sugar—it caramelizes beautifully. Sprinkle it evenly with a fine-mesh sieve while the pudding is still warm. Let it cool completely before torching so the sugar adheres.

If you don't have a torch, broil for 1-2 minutes, but watch closely—it burns fast! The result should be deep amber and shatter like glass. ✨

Bourbon Substitutes

No bourbon? Dark rum or brandy work in a pinch, but you'll lose that caramel depth. I've used 1/4 cup apple cider or even extra vanilla for a sweeter twist.